“Farm to table” has a romantic ring to it, but what does it really mean?
After all, any food at a restaurant, except perhaps for a bit of wild seafood and some foraged plants, is from a farm.
Farms have traditionally grown lots of plants, rotating crops that take nutrients out of the soil with those that replenish it. That includes cover crops like clover and vetch that keep the topsoil in place, but aren’t typically sold for food.
But now, as chefs b